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Sandhya's Kitchen

22nd April 2019

Mango Sorbet { Without an Icecream Maker! }

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Mango Sorbet is a luscious seasonal Frozen Dessert that can satisfy your craving in a gruelling hot weather. They make a great alternative to Ice creams and perfect for anyone with lactose intolerance.

Good news is Its V-E-G-A-N !! 5 Ingredients and 5 Minutes of Preparation is all you need! 

This recipe for Mango Sorbet won the Pinterest 2018 Best Sweet Treat Award too.

Mango Sorbet

Vegan Mango Sorbet - Best of Pinterest Uk 2019

MANGO SORBET WON THE PINTEREST AWARD FOR THE BEST DESSERT 2018

Yes, Vegan Mango Sorbet by Sandhya’s Kitchen – was the Winner of ‘best sweet treat‘ in the Pinterest UK Food + Drink Awards 2018  .I was absolutely chuffed. This recipe is  BBC GOOD FOOD APPROVED!  I really cannot ask for any more. This recipe was crafted with so much love, keeping in mind how my family would love it.

This recipe is 100% kids approved! 

WHAT IS MANGO SORBET MADE OF?

Technically, Sorbets are A FRENCH FROZEN DESSERT –  made of fruit, sugar and lime. However we have edged a step forward to convert this mango sorbet without the ice cream maker to a luscious Mango Sorbet.
Super refreshing  frozen mango treat can be prepared in just 5 minutes!!
 
Mango Sorbet

FEW REASONS WHY MAKE MANGO SORBET AT HOME?

5 Ingredients and 5 Minutes is all you need
Vegan, Gluten Free & Dairy Free
No Ice cream maker needed
No Churn too
It is insanely delicious & luscious
A good substitute for Ice cream
 

Mango Sorbet

Call it a perfect alternative to Ice cream or Ice cream’s poor cousin or a Healthy Summer Dessert, I find Vegan Mango Sorbet as a luscious fruity treat and  a good substitute for Ice cream.

INGREDIENTS FOR MANGO SORBETTO

Mango Puree – Make them with fresh mangoes or use Store bought Mango Puree. Either of them works really well. I have made healthy mango sorbet using store bought puree.

Maple Syrup – You may as well swap with honey. But in that case, it will not be vegan.

Coconut Milk

Vanilla Essence – You can leave it out if you like!

Lime adds that hint of tart to this sorbet. I might as well call this dessert mango lime sorbet.

 

HOW TO MAKE MANGO SORBET IN 5 MINUTES?

I am not exaggerating when I said – ” It took me just  about 5 minutes”  to put together.  Believe me or not!! This is exactly what I did and my kiddos just loved the Mango Icecream.  Sorbet. The little one could not make out any difference, instead, she fell in love with them and polished her bowl clean.

All you need to do is to put the ingredients in the blender and blend it until smooth. Tadaa.  Transfer them to a metal tin or a plastic box, cover with a cling film and freeze for a minimum of 4 hours.

When you are ready to indulge, just take them out 15 minutes before. Scoop out with an ice cream scooper and serve immediately.

Frozen dessert saga didn’t end there, I made the little ones 3 Ingredients Strawberry Ice cream later on 🙂 Happy Kiddos means Happy Mummy !

I really love it when the ice creams/sorbets are full scooped rather than partially broken scoops.  The trigger scoop did exactly what I wanted!! Rather should I say the scooper did all the justice to the Sorbets?

OXO’s Trigger Scoop makes large round scoops of Sorbets/ Ice creams and deposits them with a simple press of the lever. A tab on the Ice Cream Scoop keeps your hand from sliding up as you scoop, and the soft, non-slip handle relieves pressure on your hand.

Mango Sorbet

Finally, if you are hungry for more Frozen Treats, how about checking out

3 Ingredients Mango Ice cream { Without Ice cream maker }

Low Calorie Strawberry Cheesecake Ice cream

Strawberry Ice cream

Mango Yogurt Ripple Popsicles

Raspberry Matcha Popsicles

Mango Sorbet

HAVE YOU MADE MY MANGO SORBET ?

Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #sandhyaskitchen. I would love to see your take on this award winning dessert recipe.

KEEP IN TOUCH AND DON’T MISS OUT ON ANY OF SANDHYA’S KITCHEN BY SUBSCRIBING BELOW.

MANGO SORBET RECIPE BELOW

Mango Sorbet

Mango Sorbet

4.93 from 14 votes
Print Pin Rate
Prep Time: 5 minutes
Resting time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 8
Calories: 182kcal
Author: Sandhya Hariharan
Mango Sorbet is a luscious seasonal VEGAN Frozen Dessert which makes a great alternative to Ice creams and perfect for anyone with lactose intolerance. 

Ingredients

  • 3 Cups Mango Puree
  • 1/2 Cup Maple Syrup
  • 1/2 Cup Coconut Milk
  • 1 Tsp Vanilla Essence
  • Juice of 1/2 a Lime

Instructions

  • Place all the ingredients in a blender and blitz until well combined.   
  • Transfer them to a Metal tin or a plastic box and freeze them for at least 4 hours or overnight.
  • If the sorbet is really firm, let the sorbet sit outside for 15 minutes or so before you could scoop them into the bowls.
  • Scoop them with an Icecream Scooper and serve immediately. Garnish with mint and enjoy your Mango Sorbet Guilt free.

Notes

You may make them with fresh mangoes. Ensure after you puree them you can yield approximately 3 Cups. I have made them with store bought Mango Puree.

Nutrition

Calories: 182kcal | Carbohydrates: 37.3g | Protein: 1g | Fat: 3.9g | Saturated Fat: 3.2g | Sodium: 54mg | Potassium: 83mg | Fiber: 3.8g | Sugar: 32.3g | Calcium: 16mg | Iron: 1mg
Course: Dessert
Cuisine: American, British
Keyword: mango sorbet, vegan sorbet
Tried this recipe?Mention @Sandhyaskitchen and Hashtag #sandhyaskitchen!

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Filed Under: Dessert, Review

Reader Interactions

Comments

  1. Ruxana says

    9th June 2016 at 4:49 am

    5 stars
    Refreshing recipe for the summer now

    Reply
  2. Anupa Joseph says

    9th June 2016 at 10:04 am

    5 stars
    Ohh they look so pretty…the contrast of the board and the sorbet is just perfect…..Wish I could just grab it off the screen

    Reply
  3. Jyothi@currytrail.in says

    9th June 2016 at 6:42 pm

    Sorbet are as good as ice cream even among my kids and they don’t make out the difference. Oh I need to practice to get full scoops, I hate broken scoops and can never get a full decent scoop. Looks like your oxo scoop did the magic here 😉

    Reply
  4. Nupur Mehra says

    9th June 2016 at 10:28 pm

    Beautiful!

    Reply
  5. Priya says

    10th June 2016 at 6:51 am

    Love everything about this post from the sorbet to the props to the clicks!

    Reply
  6. Isabella says

    10th June 2016 at 9:42 am

    5 stars
    What a gorgeous looking recipe – so refreshing and perfect for a hot day, fantastic that it is vegan as well! Your photographs are just beautiful.

    Reply
  7. Bri | Natural Girl Modern World says

    10th June 2016 at 10:28 am

    Wow this recipe looks so beautiful! I love your photos. This sorbet looks so bright and fresh…and mango just happens to be one of my favorite fruits! Thanks so much for sharing.

    Reply
  8. Jeena says

    10th June 2016 at 10:44 am

    Gorgeous… Sorbet looks just yummy and a wonderful presentation of the sorbet…

    Reply
  9. David @ CookingChat says

    10th June 2016 at 11:57 am

    I’m definitely saving this to try! My son has a lot of food allergies that makes ice cream not work, but he could definitely eat this!

    Reply
  10. Kate Hackworthy says

    10th June 2016 at 12:43 pm

    5 stars
    What a stunning recipe – such beautiful pictures that I just want to reach out and take a bit of sweet, mangoey cold yumminess 🙂

    Reply
  11. Gloria @ Homemade & Yummy says

    10th June 2016 at 1:55 pm

    5 stars
    What a beautiful looking sorbet. The colour is stunning. It sounds so delicious and perfect for hot summer days.

    Reply
  12. shubha says

    10th June 2016 at 3:15 pm

    love everything about this post.. yummy recipe and awesome presentation:)

    Reply
    • Sandhya Hariharan says

      20th June 2016 at 11:17 pm

      Thanks so much Shubha… XX

      Reply
  13. Shumaila | The Novice Housewife says

    11th June 2016 at 10:01 pm

    5 stars
    The scoops do look perfect and mango is the perfect summer fruit. This looks great Sandhya!

    Reply
    • Sandhya Hariharan says

      20th June 2016 at 11:14 pm

      thanks Shumaila. The scooper makes the perfect scoops.. its makes it more appetising.

      Reply
  14. Roy says

    13th June 2016 at 12:49 pm

    5 stars
    Hello Sandhya,

    You have to pardon this half dazed multitasking juggling mum she makes such wink visits to your blog. But I remember that I need to.So here I am. I just loved the photographs for this ice cream. Though my style is sombre oozing melancholy but i love these kind of shots to appreciate. Also, a heartiest congratulations for the glorious years of steadfast blogging. Inspiring and very encouraging for a 1.5 year old. 🙂

    Xoxo,
    Roy

    Reply
    • Sandhya Hariharan says

      20th June 2016 at 11:15 pm

      Thanks Pallavi. I know how much u r multitasking !!!! Love ur spirit.. no matter how often or seldom u visit.

      Reply
  15. Mel says

    15th June 2016 at 1:54 pm

    5 stars
    I’ve got the exact same trigger scoop and we use it all the time. I even use it to scoop cupcake dough into cupcake cases (perfect amount every time!). Oxo Good Grips is my favourite range of utensils. Never disappointed! That sorbet looks scrummy! Must come back for the recipe with the kids. Dreamy photos!

    Reply
    • Sandhya Hariharan says

      15th June 2016 at 4:27 pm

      Those trigger scoops are magical. I am just in love with them. Next time I will use them for cupcake dough ( using ur tip) .. Oh u must.. you will love it. Thanks lovely.

      Reply
  16. Anita Bhasker says

    18th May 2017 at 12:58 am

    5 stars
    Just happened to stumble across mango sorbet recipes and your caught my eye! Presentation is simply stunning , I have a ton of fresh frozen mangos my aunt sent over so I am definitely going to make this! I am a real sucker when it comes to ice creams so this is just right up my alley!
    Thanks for posting

    Reply
    • Sandhya Hariharan says

      21st May 2017 at 1:45 am

      Most welcome Anita.. Do let me know after you make them.

      Reply
  17. Veronica says

    28th June 2017 at 9:38 am

    5 stars
    For those who ask, these cups are ceramics from Deruta, a small town in Umbria, Italy.
    The animal depicted is a griffin that is the coat of arms of the city.
    Beautiful recipe, I hope I can try it soon!
    Baci dall’ Italia xoxo

    Reply
  18. Amanda says

    14th July 2017 at 10:32 pm

    5 stars
    Those tea cups + saucers are to die for!! Where can you find them?

    Reply
    • Sandhya Hariharan says

      15th July 2017 at 11:17 pm

      Thanks much.. I picked them from a car boot sale:)

      Reply
  19. Sushma says

    28th February 2020 at 4:41 pm

    5 stars
    Have always been in awe of your photography these look stunning.. loved the contrast here

    Reply
    • Sandhya Hariharan says

      28th February 2020 at 11:12 pm

      Thank you so much Sushma. I am so glad you love them!!

      Reply
  20. LM says

    7th July 2020 at 12:54 pm

    Can you use light coconut milk or does it have to be full fat? Thanks!

    Reply
    • Sandhya's Kitchen says

      7th July 2020 at 1:19 pm

      I have only tried with full fat coconut milk. Light Coconut Milk may work too ( i have not tried it though )

      Reply
  21. Wakky says

    7th August 2020 at 6:37 am

    5 stars
    Wow, that’s an amazing idea. I will try that too.

    Reply

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HEY, NICE TO MEET YOU! Hi, I am Sandhya: - a London based Food photographer, Recipe Developer, Art Director and a Stirring mummy combating in her daily routine.

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